It’s a snowy Friday here! And an absolutely perfect day to make this soup. This recipe is an (almost) weekly go to at our house. I love starting the week with a pot of soup and some really good (homemade!) bread. If you’ve got those two things then you’re set. Soup makes great leftovers for snacks or meals since soup is really better the longer (within reason) the flavors sit and mix. And the bread can be used for toast at breakfast or with a salad and for quick meals like grilled cheese or BLTs.
It’s important to note that not one thing in this recipe is irreplaceable. Don’t have a poblano pepper? It’ll be fine. Don’t have chipotle salsa? Any salsa will do! Sure the flavor will be a little different but the soup will still be delicious. That said if you can stomach a trip to the grocery store before getting started, the poblano pepper, chipotle salsa, and beer really make this soup the best.
I also take my corn very seriously. Basically any recipe my mom makes that I’m going to eat she’ll sneak some corn into for me. This recipe begs to be made with fire-roasted frozen corn, which I have found at Whole Foods. BUT if I don’t have that, I will usually toast some corn in a skillet with about a tablespoon of butter. Totally an optional step but worth it in my opinion.
If you want some fried tortilla strips to go with this then, as the soup simmers, take a couple of flour tortillas and cut them into very thin strips. Over medium-high heat add a tablespoon or two of oil and heat until very hot. Add the strips flipping them around for 30-45 seconds until golden brown but not burnt and then place on a paper towel covered plate. Be sure to hide these from any 10 year olds wandering through the kitchen.
I prefer my soup very ‘brothy’. If you want something a little more like a chili then reduce the amount of liquid. Either omitting the beer or reducing the amount of broth.
One Pot Vegetarian Tortilla Soup
- 2 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 bell peppers
- 1 poblano pepper
- 1 tsp cumin
- 1 tsp chili pepper
- 1/4 tsp oregano
- 1 jar chipotle salsa approx. 16oz
- 4 cups broth vegetable or chicken
- 1 tbsp maple syrup or sugar
- 2 15oz black beans
- 1 bag frozen corn approx. 15oz
- 12 oz beer a light ale or Mexican beer
Ideas for Serving
- fresh lime juice
- fried tortilla strips
- fresh cilantro
- diced red onion
- sour cream
- Dice your onion and mince your garlic. In this house we usually just throw both in the food processor.
- Dice your peppers into approx 1/4″ pieces.
- Optional: Combine all your spices into a small bowl. Open, drain, and rinse your beans. Gather all other ingredients. While this is totally optional I find it reduces my stress so much to just have everything ready to plop into the pot.
- Optional: Toast your corn. In a skillet over med/high heat melt 1 tbsp of butter and then add your frozen corn. Using a spatula to move around, heat until corn starts to brown. If you can get fire roasted frozen corn then don’t bother with this step.
- Over medium heat add oil to a large pot that’s been warming for a min or two.
- Add onions, garlic, and peppers. Season with some salt and pepper. Cook down for about 10 minutes until onions are translucent and peppers are softened, stirring frequently.
- Add spices and ‘toast’ for 30 seconds. Mixing the whole time until it is very fragrant.
- Add salsa, broth, and sweetener (maple syrup) and bring to a boil.
- Add corn, beans, and beer (if using) then reduce to a simmer.
- Simmer for 20-30 minutes. Then serve with any toppings you want! Like most soup this tastes better the next day and it freezes well.